An Innovative Micro-Modelling of Simultaneous Heat and Moisture Transfer during Bread Baking Using the Lattice Boltzmann Method

Hussein, Mostafa; Becker, Thomas

doi:10.1007/s11483-010-9156-1

Cited by 13 publications

(2 citation statements)

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“…8 Diffusion LBM is already established 10 and has already been used to model heat and moisture transfer in cereal foams. 11,12 Also, the diffusion-advection equation has been simulated with LBM and applied to physical problems. 13,14 Using the LBM to model the adsorption of proteins, difficulties regarding the time scales arise.…”

Section: Introductionmentioning

confidence: 99%

Numerical simulation of adsorption and bubble interaction in protein foams using a lattice Boltzmann method

et al. 2014

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The adsorption process and the resulting dynamic surface tension in the context of protein foams were studied. A diffusion-advection equation is solved using a lattice Boltzmann method (LBM) in order to simulate the adsorption of surfactants on a surface. With different adsorption isotherms, different surfactants can be modelled. The advection is driven by a flow field coming from the LBM. The phase transition is implemented with a free surface LBM approach where the liquid-gas two-phase flow is simplified to a single-phase free surface flow by using a volume of fluid approach. Looking at the different time scales for diffusion and advection, which are determined by the diffusion coefficient and the viscosity, respectively, the LBM is limited due to time and space resolution. The rates of protein transport to a surface by diffusion and by advection are investigated which indicate that diffusion is only relevant for modelling long-time studies. For those time ranges and low concentrations, the diffusion of proteins from a bulk to a surface of a droplet is simulated and compared with the literature. As a next step, situations as in protein foams are assumed. High concentrations of proteins, e.g. as in milk, result in a simplified scenario where neither diffusion nor advection is important. This is analysed theoretically which suggests an instantaneous change of surface tension. To examine the stability of foam lamellae, this is used for further simulations.Two bubbles rise close to each other with globally different surface tensions as for pure water and water with proteins. Depending on these surface tensions and the initial distance, the bubbles coalesce faster for high surface tensions and show less secondary motions for lower surface tension. It is concluded that bubbles in protein foams coalesce only at shorter distances than in pure water.

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Section: Introductionmentioning

confidence: 99%

Numerical simulation of adsorption and bubble interaction in protein foams using a lattice Boltzmann method

et al. 2014

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“…). Hussein and Becker () used lattice Boltzmann method for microscale and macroscale modeling of bread‐baking process. Nicolas et al .…”

Section: Introductionmentioning

confidence: 99%

Temperature‐ and Moisture‐Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread‐Baking Process

Chhanwal

Anandharamakrishnan

2014

Journal of Texture Studies

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Temperature, starch gelatinization, moisture content and softness of bread define the formation of crust and crumb regions during the baking process. A computational model was developed to study the volume expansion, temperature profile and moisture content of the bread during the baking process. An arbitrary Lagrangian-Eulerian method was applied to describe mesh movement during volume expansion. Model predictions were validated with experimental measurements of bread temperature, moisture content and volume expansion. Occurrence of two distinct zones having different moisture contents, i.e., crust (<10%) and crumb (≈39%), was observed. Extent of starch gelatinization and browning of the bread surface was also studied using earlier published kinetic model. Moreover, softness development for the bread crumb was also modeled based on the degree of starch gelatinization. This study concluded that apart from heat and mass transfer, inclusion of volume expansion in the model predicts more accurate bread temperature, starch gelatinization and crumb softness. PRACTICAL APPLICATIONSCrumb softness and starch gelatinization of bread can be predicted based on temperature and moisture content of bread using computational modeling approach. A finite element model (FEM) is developed for the bread-baking process, accounting for heat and mass transfer along with the volume expansion of bread. FEM model is validated with the experimental measurements of temperature, moisture content and volume expansion during bread-baking process. This model helps in predicting the major quality attributes of the bread such as starch gelatinization, browning of the bread surface and crumb softness. Therefore, this model can be useful in predicting temperature, moisture along with other bread quality parameters. For the bakery industry, it will help to determine the baking time of bread with desired product quality based on oven temperature. ing good quality bread is a great challenge in baking process. Bread baking is an irreversible process and any unacceptable product has to be discarded, which affects the process economy. Numerous physiochemical and biological transformations take place during bread-baking process. These transformations take place simultaneously, which bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies ISSN 1745-4603

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Kinetics of Bubble Growth in Bread Dough and Crust Formation

Köksel

Scanlon

2016

Food Engineering Series

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An Innovative Micro-Modelling of Simultaneous Heat and Moisture Transfer during Bread Baking Using the Lattice Boltzmann Method

Cited by 13 publications

References 20 publications

Numerical simulation of adsorption and bubble interaction in protein foams using a lattice Boltzmann method

Numerical simulation of adsorption and bubble interaction in protein foams using a lattice Boltzmann method

Temperature‐ and Moisture‐Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread‐Baking Process

Kinetics of Bubble Growth in Bread Dough and Crust Formation

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